• Restaurant Spotlight: NOSH, San Antonio, Texas

    If you're a dining enthusiast and you live in the San Antonio/Central Texas region, chances are you've been to (or heard of) Silo Elevated Cuisine, the fabulous and highly praised restaurant with locations in both the Alamo Heights area and off of 1604. It's modern approach to fine dining brings together the perfect combination of sophistication and eclecticism in an elegant yet relaxed environment that everyone can enjoy. It is literally elevated dining at its best.

     

    But the newest addition to the Silo family comes with Nosh, a small sister restaurant tucked just onto the front of the Alamo Heights Silo location that delivers an experience uniquely its own. The restaurant beckons diners for its small, cozy, neighborhood charm that satisfies without feeling pretentious. Think: An ice- cold beer with a perfect steak tartare and truffle fries or a hot, thin crust pizza washed down with a glass of wine. The relaxed decor adds to the restaurants charm with a small but well-stocked bar welcoming patrons as they enter and a large chalkboard wall featuring the impressive beer selection available to you. The dining style is best summed up by the restaurant's mantra, "Small Plates. Big Taste" with the menu featuring  smaller dishes meant for sharing so that diners can "nosh" while getting a nice sampling of food. Nosh is excited to have just brought on one of San Antonio's finest chefs, "Lucca della Casa" who brings with him experience from Il Sogno in the Pearl Brewery and beyond. After dining at Nosh just this week, we can see the change he's bringing to the table, and it is both sweet, savory and not to be missed:

     

    Stop by Nosh for a great, relaxed dining experience that won't disappoint! 

    Nosh is located at 1133 Austin Highway San Antonio, Texas 78209
    Hours of Operation: Tuesday - Saturday 11AM to 11PM

  • 2012 National Food Safety Month

    Every September marks the beginning of a large push for food safety awarence and education within the restaurant and foodservice industry. September of 2012 marks the 18th annual National Food Safety Awareness campaign with this year's theme being "Be Safe, Don't Cross Contaminate." The NFSM website is dedicated to providing an educational experience through activities, promotions and other resources which are available to you- you can check the site out here.

     

    At Mission Restaurant Supply we believe in the importance of food safety and the impact that purchasing good, food safe equipment can have on your daily routine. The risk of cross contamination or food preparation malpractice is an enormous liabity for your restaurant and truly a risk that you can't afford to take. With the help of educational food safe information and the use of products that make food safety a priority, you can make sure you and your kitchen staff are performing the way they should. San Jamar is a great first stop for the commercial kitchen that wants products constructed on a principle of food safety. From ice handling to colored cutting board sets that prevent cross contamination, San Jamar has a great selection for you. Other popular items include the Krowne Metal Chlorine Test Strips which ensure fast, easy verification of the effectiveness of your bleach cleaning solution. For other great resources on food safety awareness check out some of these other helpful blogs and articles: Restaurant Inspections San Jamar- Leading The Way In Food Safety Food Safety 101: Leftovers Restaurant Health Codes Ways to Combat Foodborne Illness Kick off a great food safety initiative this month and if you're on twitter, make sure to use the hashtag #foodsafetymonth to join the conversation!
  • The Hottest New Charbroiler On The Market

    What if your charbroiler could make all your customer's favorite menu items, like your famous steaks, burgers, fajitas and more, with virtually no flare-ups and more product yield? Well now it can thanks to Vulcan's newest line of VTEC Charbroilers which features a patented IRX® infrared burner technology that maximizes production, creates a more energy efficient cooking solution, and all while achieving that great charbroiled taste your customers love. Here are the Top 5 distinguishing factors that set the VTEC Series by Vulcan apart from other charbroilers in the industry: 1. Independent Burners Create More Even Heat: Each burner section features high range, precision-driven gas controls that distribute the most even heat on the market. 2. High Efficiency Infrared Burner System: The IRX® patented burner system uses infrared, radiant heat that uses more then 50% less gas than traditional radiant convective charbroilers! That's 90,000 BTUs per square inch versus 200 BTUs per square inch. 3. Unparalleled Temperature Control: With the VTEC Series, you can experience a range of temperatures  on the same charbroiler with each burner capable of holding its own temperature without transferring from one to the next.(You can even get + or - 20° F from corner to corner- no other piece of equipment in the industry will do this!) 4. No More Nasty Clean Ups: The unique VTEC infrared burner system utilizes a solid carbon steel emitter panel that rests above the burner and underneath a stainless steel grate, eliminating the chance of flare ups by blocking the food from the flames. Any grease or debris that attempts to fall down into the hard to reach burner area is blocked by this solid emitter plate made of carbon steel and is instantly vaporized or turned to ash due to the extreme temperatures. This makes clean up a breeze! Simple take a feather brush and whisk away the ash off the emitter plate and into the crumb tray- no more grimy, nasty clean ups! 5. No More Flare Ups + More Product Yield: The VTEC patented stainless steel grate design combined with the carbon steel emitter panel is designed to eliminate flare ups by keeping grease away from any open flames and reducing the use of convective heat which not only worsens the flare ups but tends to dry out food's natural moisture. The VTEC can save up to 30% of your food product's natural moisture thanks in large part to the absence of this convective air. The VTEC Charbroilers are available at Mission Restaurant Supply in 14'', 25'', 36'', 48'' and 60'' widths with varying burners. Invest today and get Free Shipping to your business!
  • Why Buy A Hoshizaki Reach-In?

    Hoshizaki  has long been known as simply an ice machine company, and the leading ice machine company at that, with its name synonomous to the the hardest, clearest ice in the industry. However in recent years, the brand has been making a big push to expand into a broader sense of refrigerated equipment, and with Hoshizaki's careful, systematic and meticulous growth, they have managed to create a line of reach-in refrigeration that can rival any in the industry. Hoshizaki Reach-In Refrigeration is not only good for the environment but it can help make your operation a profitable one through its innovative design and state-of-the-art technology. Here are the Top 10 Reasons we think a Hoshizaki Reach-In Refrigerator or Freezer could be an excellent choice for your business: 1. Eco-Friendliness: The entire Commercial Series Line by Hoshizaki is ENERGY STAR® qualified (with the exception of the CF3B-FS and CF3B-HS) 2. Stellar Warranty Terms: Hoshizaki has the best warranty in the industry with 2 year parts and labor on the entire unit + 5 year parts on compressor! 3. Product Longevity and Durability: All Stainless Steel Cabinet Construction means a longer product life! 4. Innovative Air Flow: Ducted Air Flow on all units means uniform cabinet temperatures thanks to the interior evaporator and its innovative air flow design. 5. Thicker Insulation: Hoshizaki Reach-In's Cabinet and Door Insulation is 2-3/8'' thick as opposed to comparable manufacturer's 2'' thick insulation which ensures that temperatures are going to hold. All of Hoshizaki's Reach-In Insulation is CFC Free, Foamed in Place Polyurethane. 6. The TXV Valve: Hoshizaki reach-ins feature a refrigeration system that is equipped with a TXV Expansion Valve (only Hoshizaki and Traulsen does this) so you can easily get in and out of the refrigerator/freezer without losing temperature. 7. Easy Installation: That's right! Thanks to Hoshizaki's 4'' factory-mounted casters and newly lowered heights (under 80''), you can now install with ease and fit through your standard height door without a hitch.  8. Field Reversible Doors: Hoshizaki is the only manufacturer in the industry to have field reversible doors! 9. ISO Certification: Hoshizaki is ISO certifed and is leading the way as one of the only foodservice manufacturers to achieve ISO-14001! 10. Added Savings: Free Shipping & Liftgate to your commercial address when you purchase a Hoshizaki Reach-In at Mission Restaurant Supply!

    Check out our Hoshizaki Product Page!

  • Cook & Hold Ovens

    Alto-Shaam has been the undisputed industry leader in advanced Cook & Hold Oven technology for over 50 years and that title continues to reign true today. Though the initial up front cost for one of the Alto-Shaam Cook & Hold Ovens seems like a particularly high number, the advantage in purchasing is the unique ROI that you'll experience over the years. There are several things that contribute to this distinct return and this guide is here to share them with you.

    Halo Heat® Halo Heat® is Alto-Shaam's unique gentle heat technology that retains your food product's natural moisture so that it is juicy and tender, not dried and lacking in flavor. In fact, the low temperatures used to cook steak, poultry and other meat activates the natural enzymes in the food, causing it to tenderize as it cooks and holds within the oven cavity. Best yet, the meat continues to tenderize as time goes by without any signs of drying or loss in moisture. All of this great technology ensures that Alto-Shaam is still the leader for Cook & Hold equipment in the foodservice industry. Here are some other great features that allow them to stand apart from the rest while saving you money at the end of the day:   1. Cook and hold a full load of food for less than $1 of electricity!  { That's savings of up to $325 a year per oven!}   2. No ventilation required saving you thousands of dollars in hood costs 3. The lack of added humidity, air movement or fans lets gentle heat effectively cook resulting in approximately 18%-20% less shrinkage of meats and other food products! This significant savings allows you to get more servings (and profits) each day! 4. Significant labor savings thanks to "set-it-and-forget-it" controls that allow your kitchen staff to simply set the cook temperature and the hold temperature and focus on other tasks. 5. Remember the Low Temperature Cook & Hold Ovens by Alto-Shaam aren't just for Prime Rib anymore. You can bake, proof bread dough, brown/caramelize, reheat food and more with one piece of equipment. These features all showcase why Alto-Shaam's Cook and Hold is "The Oven That Revolutionized The Foodservice Industry." Check out the large selection of Alto-Shaam products available online at Mission Restaurant Supply!
  • Induction Cooking: How Does It Work?

    Induction Cooking has become a mainstream, modern technique for heating and cooking food both in the commercial industry and in residential kitchens. Its popularity continues to grow as more and more people catch on to the benefits and more companies come out with new, advanced induction cooktops.

    What Is Induction Cooking?

    Induction refers to the use of an electromagnet to produce a current and a magnetic field to heat and cook the food in your pot or pan. This electromagnetic energy is essentially transferred to the molecules in your induction-ready cookware which creates heat. Each hob or "burner" is equipped with a ferromagnetic coil which creates a magnetic field when an electric current runs within. When your induction ready cookware is placed upon the hob, this magnetic field transfers to the magnetic clad base of the pan and generates heat. There are a lot of advantages to using a quality induction cook top and our goal is to explain some of them to you.

    Advantages to Induction Cooking:
    1. Induction Cooktops can get to high temperatures in seconds (great for quickly boiling a pot of water!) while losing very little heat in the process. This efficient use of energy is a desirable feature to many who look for more eco-friendly alternatives to energy consumption when cooking.
    2. Induction Cooktops give off very little heat to the surrounding air as opposed to gas ranges which can quickly heat up a kitchen with long cook times. This ability to stay cool is a desirable feature for both commercial and residential users. This quality is one of the interesting things about Induction Cooking given there is actually no heat transfer between the cooktop and the pot/pan. This is because when the magnetic field is induced into the pot or pan, it causes the molecules in the pan to excite, which then gives off heat. Therefore it is the pan and not the cooktop that generates heat.
    3. Induction Cooktops exhibit a great trio of features: Evenness, Consistency and Precision.
    4. They are easy to clean! In comparison to a heavy-duty gas range, Induction cook tops are easy to clean thanks to their flat surface which can be wiped down and properly sanitized after cooling down at every use.
    5. They are easy to control. Temperatures on an Induction cooker can be easily adjusted.

    Who Can Use Them?

    • Caterers or any Business that needs a Commercial Cooking Station- very easy to pack up and transport for on site cooking
    • Restaurants (Units like the Express Mobile Cooking Cart by Lakeside are great for high end restaurants that do a tableside dessert dish)
    • Hotels & Hospitality Industry
    • The Residential Community
    • The list goes on...

    What Makes Induction Ready Cookware Different?

    At Mission Restaurant Supply we have a big selection of induction ready cookware sold both individually and in setsthat will work beautifully on your new Induction Cooker. Induction-Ready Cookware is different from regular cookware because of a magnetic layer that's integrated in the base clad which can absorb the electromagnetic energy and efficiently transfer it to heat the food. Normal Cast Iron and Stainless Steel can also work on an induction range.

    Explore the opportunities for Induction on Mission Restaurant Supply! If you can't find what you need give us a call so we can help you.

  • Causa Rellena: Discovering The Peruvian Palate

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     A colleague of ours is passionate about Peruvian food, and after seeing this recipe, we can understand why! The mixture of flavors and spices in this traditional Peruvian dish called Causa Rellena, will both satisfy and awaken your senses in a fresh, positive way. Causa Rellena is essentially a layered potato cake dish that allows your personal culinary creativity to reign free! We hope you enjoy! Ingredients: Potato Paste: 1. Potatoes (Yukon Gold)-----2 pounds 2. Lemon or Lime Juice---1/4 cup 3. Aji Amarillo Chile Paste 4. Vegetable Oil---1/4 to 1/2 cup 5. Salt & Pepper--to taste Filling: There are a number of variations to the Causa filling. They can be chicken, seafood salads, or vegetables. The two most popular fillings are the tuna filling ( water based tuna, chopped onion and mayonnaise), and the vegetable filling ( cooked and chopped carrots, red beets, and potatoes mix with mayonnaise). Remember that you can create your own filling. Garnish: There are a number of variations to the Causa garnish. Some of the more common ingredients used in Peru are:  black olives, sliced boiled eggs and chopped parsley. You can also use shredded or whole lettuce leaves. Directions: 1. Boil the potatoes, peel and mash once they are cooked. Let it cool down. 2. Once potatoes are at room temperature, add lemon juice, chile paste, oil, and salt and pepper to taste. Remember that you need to constantly taste the Causa in order to acquire your personal taste. 3. Divide the Causa into two parts. Place the first half at the bottom of a mold creating a bed of Causa (about 1/2" thick). 4. Add the filling of your preference on top of the bed of Causa (about 1/2" thick). 5. Cover the filling with the remaining Causa and chill for about 1/2 hour. 6. Decorate with your favorites garnish, serve, and enjoy it. Thank you to Alex Hilario and Luis Garcia for the contribution!
  • Uncovering Conduction Cooking

    At the very heart of cooking, there exists a unique, scientific heat transfer that takes food from a state of uncooked to a state of preparedness. This heat transfer takes place in three major ways: Convection, Radiation and Conduction. We have talked in the past about Convection and Radiation heat, and here we will discuss Conduction. Chances are you've boiled a pot of water on the stove, made hamburgers and hot dogs on a grill, or simply cooked up something in a skillet on your stovetop. All of these things use Conduction by taking the heat energy from the stove/grill/cooktop and transferring that heat to the pan or cooking tool, and eventually, your food. One of the most important components of Conduction Cooking is the quality of the conductor itself. Investing in the right tools and supplies that are highly conductive will ensure a better, thorough outcome with your food.

    Conduction Cooking for most people is the easiest  to understand and most intuitive to grasp because it is simply the transfer of heat via contact. Essentially, thermal energy which results from the fast vibration of molecules, is transferred from one material into another in direct contact with it. So when a skillet touches the burner, heat is conducted, when a piece of food touches the heated skillet, heat is conducted again. The concept is a fairly simple one! There are other ways that conduction can take place, including the transfer and movement of heat within one object or piece of food. This means that when food first comes in contact with heat, the outer layers of the food cook first and this heat from the cooked exterior makes its way inward to cook the interior, cooler regions of the substance.

    To learn more about other types of heat transfer make sure to check out our blogs on Convection and Radiation.

     

     

     

  • Radiant Heat 101

     In previous articles we've discussed the unique science behind cooking, the process of taking heated energy and transferring it to the food source, changing it in such a way that we can manipulate flavors, textures, and the overall outcome. This heated energy transfer can take place in three major ways: Convection, Conduction,and lastly, Radiation, which we'll talk about here. Radiated heat, which uses electromagnetic energy waves to cook food, is one of the most popular and prevalent heat methods in our day. The two distinguishing types of radiant heat are Infrared and Microwave which we explain in detail below. Infrared The first type of radiant heat energy is Infrared, which is used in many different types of equipment from salamanders, to charbroilers and toasters, all of which are equipped with either a glass, metal or ceramic heating element. When heat hits this plated heating element, it is absorbed and emitted or "radiated"  as a high temperature infrared wave that will brown and cook foods to a crisp on the outside, juicy on the inside result. Pros? High temperature Infrared cooking delivers heat energy to the food faster than a typical convection process and is ideal for browning, searing and other high temperature tasks. Microwave Much like the Infrared heat model, a microwave oven also uses radiated energy to heat food quickly. However, there are a few key differences between the two. One main difference is that the energy in a Microwave is in the form of micro-waves (go figure), a type of electromagetic energy, which is used to cook food from the inside out, as opposed to infrared waves which cook from the outside in.

     

    How does food cook from the inside out? This happens when the radio waves penetrate into the food and absorb thanks to foods high and natural moisture content, causing activity and vibration within the molecules which generates heat from the inside out. Note that the air around the food in the microwave oven is never heated- in fact no external heat is needed. Pros? You can cook food in a fraction of the time!
  • New Sweepstakes: Let The Games Begin!

    With all the athletic competition and patriotism surrounding the 2012 Games, we thought it time to host another Sweepstakes, this time giving 1 lucky winner a chance to GO FOR THE GOLD with this attractive 4 quart stainless steel Chafing Dish with Gold accents. Use at a home party, for a catered event, or for your business and keep your dishes piping hot and ready to serve! Rules: 1. This contest is limited to residents of the United States. For complete rules visit the Mission Restaurant Supply Official Sweepstakes Rules Page. 2. Entries will be accepted from now until 12:00 noon (Central Time) on Monday, August 13th. 3. One winner will be selected at random from all entries on this post and announced on the blog at 12:30 p.m. (Central Time) on Monday, August 13th! How To Enter:
    • Share with us a favorite patriotic recipe- food or drink- that you've enjoyed during this year's Olympic Games. A great cocktail, a festive dessert, anything red, white and blue, or something you've found delicious. Leave your entry in the comments section of this post or on our Facebook Wall.
    Also, be sure to find us on Google Plus, Like us on Facebook, and Follow us on Twitter! If you post this giveaway on your wall or ReTweet one of our posts regarding the giveaway, simply leave another comment with a link and we will make note! Don't want to wait? Buy yours here today! PLEASE NOTE: Neither Thunder Group, Facebook, Google Plus, or Twitter are affiliated with this Sweepstakes.

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